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30 min
30 min
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You absolutely can—and should—fry in extra virgin olive oil! In this recipe, we’re going all in. This sandwich features olive oil brioche buns, crispy chili mayo sauce, light slaw, my dad’s pickles, and a coconut-crusted chicken schnitzel, inspired by the one I devoured at Thai Diner in NYC. Let’s quickly bust a couple of myths about frying with olive oil. The smoke point of extra virgin olive oil is well above the temperature required for nearly all cooking methods. The heat needed for frying won’t alter the oil’s chemical composition from good to bad. And here’s a tip: fry in more olive oil than you think—properly fried food actually absorbs less oil if the temperature is hot enough before you add the food.
Making the slaw: In a medium-sized bowl, add the thinly sliced scallions, peeled carrot, and shredded cabbage. Season with lemon juice, salt, and extra virgin olive oil. Set aside.
Making the sauce: In a small bowl, combine the mayo and chili crisp until well mixed. Set aside.
Making the chicken schnitzel: In a tray, add the eggs and salt, then whisk until combined.
In a separate tray, mix the shredded coconut and coconut flakes.
In another tray, add the panko.
Dip each chicken thigh in the egg mixture, then in the coconut mixture, ensuring both sides are coated.
Transfer the chicken to the panko tray and coat any uncoated spots.
In a deep pan, heat 1 L of extra virgin olive oil to 165°C.
Gently transfer the coated chicken to the hot oil and fry for 2-3 minutes on each side, flipping once. Remove from the oil and let it rest on a rack to retain crispness.
Assembling the sandwich: Cut open a brioche bun. Spread ½ tbsp of sauce on each side of the bun. Add a layer of thinly sliced cucumber pickles. Add 1 tbsp of slaw. Place 1 chicken schnitzel on top and close the sandwich.
YASSS!
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